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    Home » Recipes » Side Dishes

    By Amy · Published: Apr 1, 2019 · Updated: Aug 5, 2020 · This post may contain affiliate links. Please read my disclosure policy 1 Comment

    Cucumber, Olive and Dill Salad

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    Cucumber, Olive and Dill Salad in a round white bowl with a serving spoon beside a white kitchen towel.

    So healthy and full of vibrant fresh flavors, this Cucumber, Olive and Dill Salad is an incredibly easy side dish!

    Cucumber salad in a round white bowl with a serving spoon beside a white kitchen towel.

    Seriously, how can you go wrong with crisp cucumbers, red onion, Kalamata olives and fresh dill in a sweet and tangy vinaigrette?  It’s an excellent spring and summer side dish, pairing perfectly with grilled chicken, fish or steak.

    Cucumber salad in a white bowl with a serving spoon beside a white kitchen towel and 3 forks.

    What’s in the homemade vinaigrette?

    The vinaigrette is a simple mixture of red wine vinegar, apple cider vinegar, olive oil, fresh dill, sugar, salt and pepper.  Feel free to adjust the ingredients to your personal preference.

    How long does this salad keep in the fridge?

    I’ve personally refrigerated this for up to 4 hours before serving and it was delicious.  I can’t say with certainty how it will taste refrigerated after 4 hours.

    Closeup of cucumber, olive and dill salad in a round white bowl beside a serving spoon.

    Enjoy!

    Cucumber, Olive and Dill Salad in a round white bowl with a serving spoon beside a white kitchen towel.

    Cucumber, Olive and Dill Salad

    This healthy and easy salad is full of fresh, vibrant flavors and is a perfect spring and summer side dish!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: cucumber and olive salad, cucumber salad
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 5
    Author: Amy

    Ingredients

    • ½ cup red wine vinegar
    • ¼ cup apple cider vinegar
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon olive oil
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly cracked black pepper
    • 1 large English cucumber unpeeled and thinly sliced (about 3 cups sliced)
    • 1 cup thinly sliced red onion
    • 1 cup pitted Kalamata olives sliced in half

    Instructions

    • Whisk together red wine vinegar, apple cider vinegar, dill, olive oil, sugar, salt and pepper in a small bowl until combined.
    • Place cucumbers, red onion and olives in a large bowl.  Drizzle vinaigrette over salad and toss to coat evenly.  Serve immediately or cover and refrigerate for up to 4 hours before serving.

    Notes

    This recipe yields approximately 5 cups
     

    Nutrition

    Calories: 99kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 890mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Adapted from BHG.com

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    1. Marci says

      August 05, 2020 at 4:21 pm

      5 stars
      This salad was absolutely delicious, my family loved it!

      Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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